On my way back from a doctor’s appointment yesterday, I passed by my favourite cupcakes place in Vienna: CupCakes Wien is a paradise for cupcake lovers, and girls who love girlish cafes in particular. The founder, Renate Gruber, essentially brought cupcakes to Vienna when opening her first store in 2010; others soon followed due to large success (Albertgasse 17, Josefstädterstraße 17 and also in mumok, and from October to March also in Währingerstrasse 12 and 152). My personal favourite is and has always been the carrot cake with coconut frosting cupcake, though I also quite like the chocolate-blueberry one (on the picture). However, Renate Gruber’s team also makes incredible cakes, and if you want to learn how to do it yourself, you can sign up for a cupcake-baking or decorating class!
I am not much of a baker myself, but the one thing I do bake is – surprise – cupcakes 🙂
Inspired by an American friend, who used to make the most delicious guiness cupcakes, I started making them myself and eventually I wrote down my preferred way of making them, which I would like to share with you here:
Guiness-Cupcakes with Baileys-Frosting
Ingredients for 12 cupcakes:
125 ml Guiness, 125 g butter, 30 g cacao powder, 130 g all-purpose flour, 150 g white sugar, 75 g créme-fraîche, 1 egg, 1 1/4 teaspoons baking soda, 1 pinch table salt;
For the frosting: 100g cream cheese (double-fat), 75 g confectioner’s sugar, 125 ml whipping cream, 1-2 tablespoons Baileys, chocolate sprinkles or other decorative elements
Preheat the oven to 180°C (hot air) and prepare cupcake cups (I think silicone cups are most handy, otherwise where necessary grease the cups if you use a tray).
Cut the butter into pieces and heat it in a small soucepan together with the Guiness until it melts. Stir in the cacao powder and whisk for a smooth texture. Then let it cool down.
Take flour, sugar, salt and baking soda and mix them in a large bowl.
Then put créme-fraîche and the egg in another bowl and stir until you receive a creamy consistency. Slowly pour in the Guiness-butter-cacao mix. In a last step, fold in the dry ingredients (flour-sugar mix) and mix well.
Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes until a toothpick inserted into a cake comes out clean. Take out the cupcakes from the oven and let them cool on a rack.
For the frosting, gently whisk the cream cheese until you receive a creamy consistency. Stir in the confectionary sugar. Prepare the whipped cream and then fold in to the chream cheese-sugar mix. Finally, add the Baileys.
Frost the cupcakes with the Baileys-frosting and decorate as you wish.